The pasta was delicious. I prepared this before we left for our workout so that it would have time to chill while we were gone. It just seemed natural to serve it chilled, especially with how hot it has been. Wes made several comments regarding how light and fresh the dish tasted. I have to agree with him.
The flavor was divine. And the fresh tomatoes, basil, and spinach I added just highlighted the beautiful fettuccine. If you look closely at the pictures you can see the flecks of basil in the fettuccine. Love! I would definitely recommend ordering some online if you aren’t in an area where you can pick it up easily.
Lemon Basil Fettuccine
1/4 pound dry lemon basil fettuccine
2 lemons, juice
1/4 cup olive oil
1 tsp garlic salt
1 tsp fresh pepper
2 roma tomatoes, chopped
10 basil leaves, chopped
1 cup spinach, chopped
1/4 cup shredded fresh aged romano cheese
Cook pasta by bringing several cups of water to boil. Add in pasta noodles, cook for about 8 minutes.
While pasta is cooking, mix together lemon juice, olive oil, salt, and pepper.
Drain water from pasta, add dressing, tomatoes, basil, spinach, and cheese. Toss together. Refrigerate for an hour. Adjust seasonings to taste and garnish with fresh parmesan if desired.
I’m so excited we finally went down to the farmer’s market this weekend. I foresee quite a few trips in our future to try out some of the other pasta flavors. There was a chocolate dessert pasta that I am absolutely dying to try! Doesn’t that sound delicious?